Peach & Blueberry Breakfast Pie

Peach & Blueberry Breakfast Pie

(6 servings)    Printable Version
  • 1 and 1/2 teaspoons butter
  • 3 large eggs
  • 6 Tablespoons sugar
  • 1/3 cup heavy cream
  • 1 teaspoon vanilla extract
  • 3 Tablespoons flour
  • 2 ripe peaches - sliced
  • 3/4 cup fresh frozen blueberries
  • powdered sugar
Heat oven to 375 degrees.

Grease a shallow 9-inch pie pan with butter.

In a medium bowl, beat the eggs and sugar until frothy. Add cream, vanilla, and flour and continue to beat until smooth. Pour this mixture into the buttered pie pan - coating the bottom of the pan.

Bake for five minutes. Remove from oven and scatter fruit over batter. Pour remaining batter over it and bake until set 20-25 minutes. Remove from oven - cool 30 minutes. Dust with powdered sugar. Cut into wedges and serve.

This peachy blueberry breakfast dish is from the the Holly Hill House Victorian B&B in Port Townsend, Washington.

Mr Breakfast would like to thank CellPhone for this recipe.

Comments About This Recipe
What do you think of Peach & Blueberry Breakfast Pie?
Overall Average Rating = 4 (out of 5)
Based on 2 votes.

Official Member: Team BreakfastFrom chazshields (Team Breakfast Member)
Rating (out of 5):  

This is a clafouti, a simple rustic, French dessert that's a cross between a pancake and a custard. You can use other fruits, as done here, but cherries are traditional.

Comment submitted: 8/28/2009 (#8610)

Official Member: Team BreakfastFrom ipsion (Team Breakfast Member)
Rating (out of 5):  

Delicious! But, you do need to read the whole recipe through before cooking. May benefit from cooking at 350 deg F for 30 minutes.

Comment submitted: 8/26/2007 (#3448)

From patandsteph

The recipe instructions need modified - It should say to just coat the bottom of the pan and reserve the rest of the mixture after the first part bakes. You don't find out until you read the rest of the way down.

Comment submitted: 2/18/2007 (#1560)

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